| Favorite Autumn Recipes 2007 |
| My Mom's Sausage Dressing for Turkey
This recipe fills a 4 qt. Dutch oven 2 cups chopped onion 2 cups chopped celery 1/4 cup butter 1 large loaf of bread cubed and dried (or equivalent of dried bread cubes probably 1 lg. bag.) 1 lb. good quality pork sausage browned, crumbled and drained. 1 1/2 tsp. sage (approx.) 1 tsp. poultry seasoning 2 tsp. salt 1/4 tsp. fresh ground pepper (or more to taste) *cooked turkey liver chopped fine 1 to 2 cups broth to moisten *Cook turkey liver in about a quart of water with other giblets and neck. You can throw in some celery, onion, and/or extra chicken wings if you want to make a really good broth. Cook about an hour. Strain and save broth for use in dressing and gravy. Keep liver (and meat of wings if used). I discard the remains because I don't like rubbery things in dressing. Saute the onion and celery in butter about 5 minutes. Add to bread crumbs and other ingredients except for broth, in dutch oven. Moisten with broth but don't get it too wet or it will turn to mush. The dressing that you put inside the turkey will get much wetter. I cook the remaining dressing in a greased casserole for about 40 minutes. Before serving I mix the dressing from inside the bird with that in the casserole to get just the right texture. This is a fluffy dressing, not too heavy. It will stuff a 12 to 15 lb. bird with enough to fill a side casserole. |
| Pumpkin Bread
"I've been making this recipe since before I was married..it's always very popular." 1cup vegetable oil 2 1/3 cups sugar 4 eggs 1 can pumpkin 3 1/3 cups flour 2 tsp. baking soda 1 � tsp salt � tsp. baking powder 1 tsp. ground cinnamon 1 tsp. cloves (1 t. nutmeg, optional) 1 cup coarsely chopped nuts (1/2 cup raisins, optional) Heat oven to 350 degrees. Spray 2 loaf pans 9�x5�x3� or several smaller pans with PAM (or grease). Mix oil, eggs, pumpkin and sugar in a large bowl. Blend in dry ingredients. Stir in nuts. Pour into pans and bake for about 1 hour or until a wooden pick inserted in center comes out clean. |
| Spiced Nuts
from Cook�s Country. Makes about 10 cups�.the nuts can be stored at room temperature in an airtight container for up to 3 weeks. Do not use salted nuts. Recipe can easily be halved. 2 large egg whites 2 tbs. water 2 tsp. salt 2 lbs. unsalted raw pecans, cashews, walnuts or unblanched whole almonds 1 1/3 cups sugar 4 tsp. cinnamon 2 tsp. ginger 2 tsp. coriander 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper, Whisk egg whites, water and salt in large bowl. Add nuts and toss to coat. Drain in colander for 5 minutes. 2. Mix sugar, cinnamon, ginger and coriander in large bowl, Add drained nets and toss to coat. Spread nets evenly on prepared baking sheets and bake until dry and crisp, 40-45 minutes, rotating and switching sheets halfway through baking time. Cool nuts completely. Break nuts apart and serve. |
| Romaine Hearts with Blue Cheese dressing
This salad can be layered on individual plates or on a platter. Many variations are possible and it always seems to taste great! 1. Rinse spin and break into pieces Romaine hearts. These are the base of the salad. 2. Top with: fruit (sliced or chopped Apples, pears or whole red grapes all work great.) and lightly toasted walnuts. 3. Other optional topping ingredients: Chopped green onions, crisp bacon crumbled, Red or yellow bell pepper chopped? 4. Spoon blue cheese dressing over salad. Blue Cheese Dressing 6 tbsp. Extra virgin olive oil 2 tbsp Sour cream or yogurt 5 tsp red wine vinegar 3 oz. crumbled blue cheese (or less to taste) 1 tbsp snipped chives (optional) Salt and freshly ground pepper Wisk all the ingredients together except the salt and pepper, leaving the cheese a little chunky or smooth as you prefer. Taste and add salt as needed--the cheese will be salty-- and season with pepper. |